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# Chicken, Steak Top List of Five Most Dangerous Foods to Grill (PR)
- URL: https://www.foodconsumer.org/chicken_steak_0703110939/
- Published: 2011-07-03T10:31:00.000Z
- Updated: 2026-09-15T13:19:35.000Z
- Description: Cancer Project dietitians rank grilled skinless chicken breast highest in heterocyclic amines at 14,000 nanograms per 100 grams, ahead of grilled steak, barbecued pork, salmon and hamburger. They note HCAs form even in chicken patties grilled three minutes a side.
- Author: Food Consumer
- Tags: Chemical, Food Safety, #vivvo-import

| News ReleaseJuly 2, 2010 [ **MEDIA CONTACT:** Vaishali Honawar 202-527-7339 vhonawar@pcrm.org](http://www.addthis.com/bookmark.php?v=250&pub=cancerproject&ref=foodconsumer.org) **Chicken, Steak Top List of Five Most Dangerous Foods to Grill** *Barbecuing Creates Carcinogenic Compound in Meats; Dietitians Suggest Safer Choices* WASHINGTON—Grilled chicken contains dangerously high levels of a carcinogenic compound, putting it at the top of [a new list of the five worst foods to grill](http://www.cancerproject.org/media/news/five%5Fworst%5Ffoods%5Fto%5Fgrill.php?ref=foodconsumer.org). Based on analysis by dietitians with the nonprofit Cancer Project, the list highlights the risk of heterocyclic amines (HCAs), a cancer-causing chemical produced by high heat in many commonly barbecued meats. Cancer Project dietitians found that grilled chicken contains thousands of nanograms of HCAs. High HCA levels were also found in grilled steak, pork, salmon and hamburger. Meat need not be charred or well done to contain these chemicals. Testing has found HCAs in grilled chicken patties cooked for just three minutes on each side. In 2005, the federal government added HCAs to its list of known carcinogens. “This Fourth of July, declare your freedom from cancer-causing grilled meats,” said Cancer Project dietitian Joseph Gonzales. “These carcinogenic chemicals can significantly raise cancer risk. Imagine the harm caused by grilled foods like chicken and steak, which can containhefty doses of these cancer-causing compounds in a single serving.” **The Five Worst Foods to Grill** **Food Item** **HCAs: nanograms per 100 grams\*** Chicken breast, skinless, boneless, grilled, well done 14,000 nanograms/100 grams Steak, grilled, well done 810 nanograms/100 grams Pork, barbecued 470 nanograms/100 grams Salmon, grilled with skin 166 nanograms/100 grams Hamburger, grilled, well done 130 nanograms/100 grams \*100 gram portion equals about 3.5 ounces grilled The report offers healthier alternatives that do not produce HCAs when grilled, including vegetable kabobs, vegetarian “chicken” patties, and veggie burgers. [Read the complete report >](http://www.cancerproject.org/media/news/five%5Fworst%5Ffoods%5Fto%5Fgrill.php?ref=foodconsumer.org) For a copy of The Cancer Project’s “The Five Worst Foods to Grill” report or an interview with a Cancer Project dietitian, contact Vaishali Honawar at 202-527-7339 or[vhonawar@cancerproject.org](mailto:vhonawar@cancerproject.org). *The Cancer Project is a collaborative effort of physicians, researchers, and nutritionists who have joined together to educate the public about the benefits of a healthy diet for cancer prevention and survival. Based in Washington, D.C., The Cancer Project is a program of the Physicians Committee for Responsible Medicine.* |  |
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